Denny Lyon Gifts: New Design: Too Happy Octopus

Too Happy Octopus Shower Curtain

Check out this happy octopus, a sci-fy thinker!

Denny Lyon Gifts: New Design: Too Happy Octopus:  From Denny:  It's summer and time to hit the beach!  Maybe if you are lucky enough to live in a place like Florida where the beach is year round, maybe not.  You can always bring the beach and the denizens of the ocean indoors with this fun design. 

This octopus is a real scify thinker and a happy guy sure to make you smile.  The design is on all manner of products at Cafe Press/DennyLyonGifts, from handbags and totes to t-shirts and bedding, posters too.  Take a look and enjoy browsing my Denny Lyon Gifts site.  All my profits go to two charities I really love:  St. Jude's Children's Research Hospital and the Greater Baton Rouge Food Bank here in Louisiana (where they feed almost half of the state!)

Thanks for stopping by for a look and please be sure to pass the word on to your friends and relatives to help fund these charities!  Thank you!

Denny Lyon Gifts: New Design: Too Happy Octopus:  for more fun posts giving a shout out to newest designs!

Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

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Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  

* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other many blogs link so you can choose from among the latest posts all in one place.  A free to read online newspaper from independent journalist blogger Denny Lyon. * 

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Recipe: Simple Easy Chocolate Coconut Krispies, Plus Vegan Recipe

This is a S'Mores version, cool! Image by e.marie via Flickr

From Denny: People are always searching for a recipe of a food they fondly remember from childhood - and Rice Krispie bar cookie recipes are often a favorite! When this was featured in our local newspaper recently (no photo) I just had to include it here. What's perfect about this simple easy recipe is that it's perfect for this holiday weekend of Labor Day. You can make and take it any where easily, enjoy!

From: Susan Filopowicz

Yield: 12 muffin-size or 24 minimuffin-size servings.

Ingredients:

4 Tablespoons butter

4 ounces unsweetened chocolate

1 (10-ounce) bag marshmallows

6 cups Rice Krispies cereal

2-1/2 cups shredded coconut

1 can sweetened condensed milk

1-1/2 teaspoons water

1/2 teaspoon vanilla extract

1/4 cup toasted slivered almonds

Directions:

1. Melt butter, 2 ounces unsweetened chocolate and marshmallows. Combine and add Rice Krispies and cool.

2. Spray palms of hands with cooking spray and while mixture is still warm press the mixture up to 1/2 full of the minimuffin cups or regular cupcake tins.

3. In a medium glass bowl, stir coconut with 2/3 cup sweetened condensed milk. Microwave 1 minute on high. Stir and cook 1 to 2 minutes longer. Remove and let stand for 5 to 10 minutes to cool slightly. While warm, pour over the crispy mixture to the top.

4. In a small bowl, combine the remaining 2 ounces of chocolate and 1/3 cup sweetened condensed milk and microwave for 30 seconds. Stir and microwave for 30 more seconds. Add water and vanilla and drizzle over each crispy cup and top with several slivered almonds.

***

Vegan version of Rice Krispie treats Image by Jocelyn | McAuliflower via Flickr

Now here's another version of a Rice Krispie treat, vegan style from Jocely McAuliflower @ Brownie Points Blog.

Chocolate GORP Rice Crispy Treats

GORP: Good Old Raisins and Peanuts

Lightly oil an 8″ x 8″ baking pan and set aside.

Combine in a sauce pan:

light corn syrup, 1/2 cup

light brown sugar, 1/4 cup packed

1/4 teaspoon salt

Bring to a full boil and remove from the heat.

Stir in:

peanut butter butter (or any favorite nut butter), 1 cup
(Warming the peanut butter jar in the microwave makes the 1 cup easier to scoop out.)

vanilla, 1 teaspoon

crisp puffed rice cereal, 3 cups

With oiled hands, press the mixture firmly into the buttered 8″ x 8″ pan.

Directions:

Sprinkle the top with chopped raisins and enough grated or finely chopped semi-sweet chocolate to cover the entire pan, making sure to get the chocolate in the corners, as well as thick enough to form a layer. As I was working with a large block of chocolate and free-form with the raisins, I don’t quite remember the quantities required. A four ounce chocolate bar and 1/2 cup of raisins are a good place to start.

Using a blow torch (or a brief visit to the broiler), melt out the chocolate layer to help adhere the raisins.

This cuts best before the chocolate has completely hardened.


Thanks for visiting this blog and subscribing! Have a great weekend, everyone!

Recipe: Appetizer - Oriental Tuna Steaks

Image via Wikipedia

From Denny: This was one of many popular appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)that were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

This is a recipe easy enough for the home cook to make as these ladies proved to the top chefs in the city!

From: Cheri Lasseigne from a “Body for Life” cookbook

Serves: 8 as a main dish or about 50 as an appetizer. Serve hot as an entree or cold as an appetizer.

Ingredients:

3 cloves garlic, peeled

1/4 cup peeled and coarsely chopped fresh ginger

2 Tablespoons Dijon mustard

1/4 cup soy sauce

1 Tablespoon raw honey

1/2 cup rice vinegar

1 Tablespoon toasted sesame oil

1/3 cup extra virgin coconut oil

2 pounds tuna steak, about 1-inch thick

2 Tablespoons extra virgin olive oil

Sea salt

Freshly ground pepper

1 bunch green onions, chopped

3 Tablespoons toasted sesame seeds

Directions:

1. For sauce: Place garlic, ginger, mustard and soy sauce in food processor; process until blended.

2. Add honey and vinegar and process again. With motor running, add sesame oil and coconut oil gradually, blending until sauce thickens and emulsifies.

3. For tuna steaks: Brush tuna steaks with olive oil and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side on a grill or broiler.

4. If serving as an entree, place tuna steaks on warmed plates. Spoon sauce over steaks and garnish with green onions and sesame seeds. If serving as a cold appetizer, take tuna off grill and coat with sesame seeds. Cut into bite-size pieces and place on a tray over ice. Sprinkle some sauce over the tuna and garnish with green onions. Serve with additional sauce on the side and bamboo skewers or toothpicks like they did at the party.

Note: If serving as an entree, this dish goes well with steamed string beans with toasted almonds and mashed potatoes.

For more appetizers from this party check out my other food blog: Comfort Food From Louisiana.

2 Recipes: Tuscan Chicken Wrap Bites on Skewers, Very Simple Shrimp Salad

Cover of Hors D'Oeuvres

From Denny: These appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

Offered here are two appetizer recipes that are easy for the home cook to make and were a big hit with everyone!

From: Ann Guercio from a recipe in “Hors D’Oeuvres” by Eric Treuille and Victoria Blashford-Snell

Makes: about 36 appetizers

Ingredients:

3 chicken breast halves

3 Tablespoons olive oil

2 Tablespoons chopped garlic (in jar or fresh)

1 (4-ounce) log creamy goat cheese

4 ounces cream cheese

6 (8-inch) flour tortilla wraps

1 (16-ounces) jar roasted red peppers, drained and chopped

1/2 of (10-ounces) bag fresh spinach

Garlic salt, to taste

Dried Italian seasoning, to taste

Cracked black pepper, to taste

1 (100-count) package (6- or 8-inch) wooden skewers

Directions:

1. Marinate chicken breasts 30 minutes in olive oil and chopped garlic.

2. Pan sear chicken breasts in nonstick skillet until cooked. Slice into thin strips; save drippings.

3. Soften goat and cream cheeses in microwave if necessary. Add drippings to the cheeses and mix well.

4. To assemble: Warm each tortilla in microwave or pan for 15 seconds to make pliable.

5. Spread each tortilla with 2 tablespoons cheese mixture, 1 tablespoon chopped peppers, 3 strips of sliced chicken breast and a handful of spinach. Season lightly with garlic salt, Italian seasoning and cracked black pepper.

6. Roll up jellyroll fashion and wrap in plastic wrap. Repeat process for each tortilla.

7. Refrigerate for 1 to 4 hours. (Can be held overnight.) Slice each tortilla into 6 pieces, discarding plastic wrap.

8. Skewer each piece on a 6- to 8-inch skewer.


*****

Harlequin Shrimp
Originally uploaded by TANAKA Juuyoh

From Denny: I found the most colorful shrimp photo from the Philippines! Wondering what these look like on the table, one colorful appetizer.

Shrimp Salad

From: Fran Ognibene

Serves: 12 as a salad or about 16-20 as an appetizer.

Ingredients:

4 pounds (16-20 count per pound) headless boiled shrimp

2 cups Hellman’s brand mayonnaise

1 teaspoon Dijon mustard

2 Tablespoons champagne vinegar

6 Tablespoons fresh minced dill

3 cups (6 stalks) minced celery

1 cup minced red onion

Directions:

1. Peel and devein shrimp.

2. In a separate bowl, whisk together the mayonnaise, mustard, champagne vinegar and dill. Combine with the peeled shrimp.

3. Add the celery and red onion and check seasonings.

4. Serve or cover and refrigerate for a few hours. Can be served skewered on toothpicks or over a bed of lettuces for a wonderful salad, your choice!

For one more appetizer recipe from the party that was a huge hit, Oriental Tuna Steaks, go to my newest food blog, Unusual 2 Tasty.

Recipe: Easy Black Russian Cake

From Denny: Want an easy impressive cake to make for your gathering? Want to try a new recipe for the upcoming holidays? This one is too easy as you can use a cake mix. You might want to keep this lush cake for adults only! :) For variations try it out with a devils food cake mix or even a German chocolate!

From: Marion “Mike” Bristol

Serves: 12 - She usually serves it with whipped cream.

Ingredients:

1 box basic yellow cake mix (without pudding)

1/4 cup, plus 3 Tablespoons, Kahlúa liqueur (or coffee), divided

1/4 cup vodka

1 small (3.9 ounce) box instant chocolate pudding

4 eggs

1 cup oil (canola oil is great for a neutral taste)

3/4 cup water

1/4 to 1/2 cup chopped pecans

Directions:

1. In an electric mixer, mix all ingredients except the 3 tablespoons of Kahlúa and the chopped pecans for 2 minutes at medium speed.

2. Spray or grease a Bundt pan with shortening.

3. Sprinkle the bottom of the pan with 1/4 to 1/2 cup chopped pecans. Pour batter over nuts.

4. Bake at 325 degrees for 55 minutes if pan has a dark, non-stick interior.

5. Remove cake and put on a cooling rack for 5 to 10 minutes. Pour remaining 3 tablespoons of Kahlúa over cake while still warm. After cake is cooled, turn over onto a plate or cake stand.

6. Serve with whipped cream, if desired. Cover cake with plastic wrap to keep moist.

Note: Devil’s food or chocolate cake mix can be substituted for the yellow cake mix.

Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Chef Emeril Lagasse at a book signing

Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

From Denny: Louisiana in the summer is all about quick and easy, usually seafood. Chef Emeril Lagasse came down from New England, was embraced by the New Orleans food establishment when he was a young man and taught how to really cook.

Down South folks are willing to mentor to help someone develop. Nor do they get angry when the student is ready to mentor his own, starting up his own restaurants. Emeril has previous shows and recipes stashed at Food Network and now teaches on the green network. He's one busy guy! Below is one of his recipes he developed where he really captures the essence of Louisiana food.

To make the recipe you require two other recipes first: the Cajun seasoning and the coleslaw recipe so I'll put these up first.

Emeril’s Essence Creole Seasoning

From: “New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch

Makes: 2/3 cup

Ingredients:

2-1/2 tbls. paprika

2 tbls. salt

2 tbls. garlic powder

1 tbl. black pepper

1 tbl. onion powder

1 tbl. cayenne pepper

1 tbl. dried oregano

1 tbl. dried thyme

Directions: Combine all ingredients. Emeril sells this product in your grocery store too if you don't want to mix up your own.


Spicy Horseradish Coleslaw

From: Chef Emeril Lagasse
Serves: 6

2-1/2 cups shredded green cabbage

2-1/2 cups shredded red cabbage

1 cup shredded carrots

2 tbls. finely sliced green onions

1-1/2 cups peeled, seeded and diced cucumber

2 jalapeños, stem and seeds removed, minced

1 tsp. fresh lemon juice

1/4 cup cider vinegar

2 tbls. plus 1-1/2 teaspoons sugar

3/4 tsp. salt, or to taste

1/2 tsp. freshly ground black pepper

1/2 cup mayonnaise

2 tbls. sour cream

3 tbls. freshly grated horseradish or 1-1/2 tbls. prepared horseradish

1-1/2 tsps. Creole or coarse-grain mustard

Directions:

1. Combine cabbages, carrots and green onions in large mixing bowl. In a small bowl toss the cucumbers and jalapeños with the lemon juice and add to the cabbage mixture.

2. In small mixing bowl combine vinegar, sugar, salt and pepper and whisk until the sugar is dissolved. Pour vinegar mixture over cabbage mixture and toss to combine. Cover and refrigerate for 20-30 minutes.

3. In small bowl, blend mayonnaise, sour cream, horseradish and mustard. Add mayonnaise mixture to coleslaw and toss. Cover and refrigerate at least 1 hour and up to overnight.



Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Serves: 6

Ingredients:

Oil for frying

1-1/2 cups all-purpose flour, divided

1 tsp. baking powder

1-1/2 tsps. salt

1/4 tsp. cayenne pepper

1 tbl. vegetable oil

1 cup beer

1/2 tsp. hot sauce

4 trout fillets, about 6 ozs. each

2 tbls. Emeril’s Essence Creole Seasoning

6 large, soft flour tortillas

Spicy Horseradish Coleslaw

Hot sauce, if desired when serving

Directions:

1. Heat oil in deep fryer or in a large saucepan to 375 degrees.
2. Sift 1 cup flour, the baking powder, salt and cayenne pepper together into a mixing bowl. Make a well in the center and add the oil, beer and hot sauce. Stir until thoroughly incorporated and smooth. Set aside.

3. Season each fillet with 1 teaspoon of the Essence. Cut each fillet into diagonal 1-1/2-inch strips. Combine the remaining 1/2 cup flour with the remaining 2 teaspoons of Essence. Dredge the fish strips in the seasoned flour then shake to release any excess flour. Transfer to a plate.

4. Preheat oven to 200 degrees. Wrap the flour tortillas in aluminum foil and place in the oven to warm or warm according to manufacturer’s instructions.

5. Dredge each piece of fish in the beer batter, making sure the fish is completely coated. Allow any excess batter to drip into the bowl, and then slowly lower the fish into the hot oil. Repeat with remaining fish, working in batches if necessary.

6. Fry until fish is puffed, golden brown and crispy (4 to 5 minutes). Remove the fish with slotted spoon or tongs and drain on paper-lined plate. Place in warm oven while cooking remaining fish or until you’re ready to assemble tacos.

7. To serve: Divide the fish among the warmed flour tortillas and top with some of the Spicy Horseradish Coleslaw. Drizzle with hot sauce if desired.

Recipe: Simple Eggplant Parmigiana

Image via Wikipedia

From Denny: How about a simple recipe of Eggplant Parmigiana? Light foods like this are great in this summer heat, easy and faster to digest than heavy meats.

Did you know that tomatoes are cooling for your liver? Why is that important? Cool your liver; cool your body! A win-win in this summer heat!

Same goes for foods like cucumbers and vinegars. A little (like about 1/2 teaspoon per large glass of water) white or red wine vinegar in your glass of water helps your liver handle the hot weather.

Eggplant Parmigiana

From: “Savannah Collection” by Martha Giddens Nesbit

Serves: 8

Ingredients:

2 small eggplants, peeled and sliced into 1/2-inch circles

Salt

2 cups cottage cheese

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

1 clove garlic, squeezed through a press (if using commercial spaghetti sauce)

1/2 cup olive oil, approximately

2 cups tomato sauce (recipe follows) OR commercial meatless spaghetti sauce

10 ozs. grated mozzarella cheese

Directions:

1. Salt sliced eggplant and allow it to drain for about 30 minutes. Rinse and pat dry with paper towels.

2. In small bowl combine cottage cheese, eggs, Parmesan cheese and parsley. I used commercial spaghetti sauce so I squeezed 1 clove of garlic through a garlic press into the cheese mixture for added flavor. Set aside.

3. In large, nonstick skillet, heat oil and fry eggplant until lightly browned on both sides. At first the eggplant will soak up the oil, but as it cooks, the oil will release. When browned, drain on paper towels.

4. Use a 9x13-inch shallow baking dish for making a one- layer casserole or an 8x8-inch dish for two layers. Begin by spreading the spaghetti sauce on the bottom of the dish, all of it for single layer casserole or half the remaining ingredients if you’re making two layers.

Layer cooked eggplant slices over sauce then spoon cottage cheese mixture over eggplant, spreading it out as evenly as you can. Top with grated mozzarella cheese. Repeat layers, beginning with tomato sauce if making a double layer and ending with mozzarella.

5. Bake in 400-degree oven for 30 minutes or until browned and bubbly. Let stand 5 minutes before serving.

Tomato Sauce

From: Recipe is from “Savannah Collection”

Makes: about 4 cups of sauce

Ingredients:

1/2 cup olive oil

1 onion, chopped

2 garlic cloves, pressed or minced (I love a lot more!)

2 (16-oz.) cans Italian plum tomatoes

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. salt

1/2 cup cleaned and chopped parsley

Directions:

1. Sauté onion and garlic in olive oil. Add other ingredients.

2. Cover and cook, stirring often, for about 30 minutes. Use in eggplant dish, or freeze for later.

Recipe: Lime Pie with a Twist - White Chocolate!

See how tiny these key limes are? Intensely flavored and tart! Image by m kasahara via Flickr

From Denny: In the heat of this summer (which it seems you have heard me endlessly whining about - grin) and to be enjoyed after a good garlicky seafood dish is a citrus flavor to cut the oils, salt and heat.

We adore Key Lime Pie here in Louisiana! Louisianians often visit the Florida beaches and golf courses where we were introduced to such a sweet treat as to what they like to create with Key Limes! (We also love their soft shell crabs - yum!) Here is another twist on the classic recipe by using white chocolate.

Easy Key Lime Pie with a Twist

Yield: one (9-inch) pie

Ingredients:

1 cup whipping cream

1 (11-ounce) package white chocolate morsels

1 tablespoon Breakstone's sour cream (you can use another full fat brand)

1 teaspoon grated Key Lime rind (these things are tiny to grip; if you have a microplane it's easier to grate them)

1/3 cup fresh Key lime juice (these tiny little limes are awesome!)

1 (9-inch) pre-baked chocolate graham cracker crust (I prefer a chocolate crust as I find the plain just a little too bland but you can choose whatever you enjoy!)

Garnish: lime slices

Directions:

Over low heat in a medium saucepan you want to combine the white chocolate morsels and the whipping cream.

Cook 5 minutes or until white chocolate melts; stir constantly. Remove from heat and now add the sour cream, lime rind and juice; stir well. Note: The reason you remove it from the heat is that you don't want the sour cream to separate or the white chocolate to seize up on you.

Note: Variation - Before you pour this mixture into the crust you can add some zing with another variation: spread a thin layer of sour cream on the bottom of the crust. You could also spread a thin layer of melted semi-sweet chocolate here too! I've even placed finely chopped butter-roasted pecans here.

If you want to just proceed with the basic recipe and skip the variations, go ahead and pour the sour cream-lime mixture into crust. Cover and chill at least 8 hours. Garnish, if desired with more whipped cream, finely chopped butter-roasted pecans and lime slices for beautiful presentation! Dare I say it? Lip-smacking good! :)

Feel free to subscribe to Comfort Food From Louisiana just click on the orange feed icon next to the feed count right hand side at the top of the page! Thanks for visiting!

Recipe: Fast Easy Chocolate Truffle Pie

From Denny: Bakers Chocolate of Kraft Foods often posts very easy simple and fast recipes and this one is no exception. This pie would be an awesome addition to the holiday table and it's never too soon to start thinking about and planning ahead for the holidays. Who wants to be stressed at the last minute trying to rack your brain for a new recipe to excite the crowd and you just don't have a lot of time to find the recipe let alone bake it? Recipes like this one are real life savers! :)

Chocolate Truffle Pie

From: Bakers Chocolate

Serves: 10

Prep Time: 15 min

Total Time: 50 min

Ingredients:

1-1/4 package (10 squares) BAKER'S Semi-Sweet Chocolate

1/2 cup whipping cream

4 large eggs

1/2 cup sugar

1/4 cup flour

1 cup thawed COOL WHIP Whipped Topping (or real whipped cream)

Directions:

HEAT oven to 325°F. Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted. Stir until completely melted. Cool.

WHISK in eggs, sugar and flour. Pour into greased 9-inch pie plate.

BAKE 35 min. or until edge of pie is puffed but center is still slightly soft; cool. Top with COOL WHIP.

Kraft Kitchen Tips for this recipe:


Size-Wise

A portion of this special-occasion dessert is all that is needed to provide big chocolate flavor.

Special Extra

To add a decorative powdered sugar garnish, place stencil on top of cooled pie. Use wire mesh sifter to sprinkle powdered sugar evenly over stencil. Carefully remove stencil to reveal the show-stopping garnish on pie.

Make Ahead

Cover cooled pie and freeze up to 1 week. Thaw in refrigerator before serving.

***

Thanks for visiting, everyone! Have a great day!


Kraft Foods, Bakers Chocolate, chocolate pie, truffles, easy recipes, holiday food, holiday recipes, fast recipes, simple recipes, home, baking

Video and Recipe: Fried Shrimp with Crab Etouffee Topping

From CajunCookingTV.com:




Ingredients for Fried Shrimp Norman:

1 pound Large or Jumbo Shrimp

Crab Etouffee (see recipe)

1 package Fish/Shrimp Fry (or Corn Flour)

½ cup All-purpose Flour

1 Tablespoon Tony’s Creole Seasoning

1 Tablespoon Sea Salt

Canola Oil

1 egg

½ cup milk

Directions:

Make Crab Etouffee according to recipe, but use less water or stock. Etouffee should be a thick consistency.

Peel shrimp leaving the tail on. Slice deep through the top of the shrimp to both devein the shrimp (take out the black vein) and butterfly it for frying. Set aside in a bowl.

In a mixing bowl, prepare the Fish/Shrimp fry by blending ½ cup All-purpose flour, Sea Salt and Tony’s Creole Seasoning.

In another small mixing bowl, crack the egg and stir in ½ cup milk. This is the egg wash.

Take each shrimp and coat in the egg wash.

Move shrimp to the Fish Fry mixture and coat with corn flour.

Fan out the tail for a pretty presentation (be careful – there is a sharp point on the tail of a shrimp that can pierce your hand or finger). Place a clean platter.

Heat oil. Fry Shrimp a few at a time until golden brown or floating on top the oil. Remove the shrimp to a paper towel lined platter to blot excess grease.
Serving Suggestions for Fried Shrimp Norman:

To serve, arrange 6-8 shrimp with tails up on a plate.

Spoon the Crab Etouffee over each of the tails or just place in the center.

Adding a small mound of white rice is optional.

To eat and enjoy, take a shrimp and scoop up a dollop of Crab Etouffee and take a big bite of some deliciously good groceries.

Crab Etouffee



Ingredients for Crab Etouffee:

½ lb Fresh Crabmeat (claw or white)

¼ cup of Flour

5 tablespoons butter

2 cups Cajun Trinity with minced garlic

1 can Rotel tomatoes

1 cup white rice

1 teaspoon Tony’s Creole Seasoning

Chopped green onions or Parsley for garnish

Directions:

To begin, in a medium saucepan – boil 2 cups water. Add 1 cup rice. Stir. Cover and turn down the heat to medium low (#3) for 20 minutes.

Next in a large deep skillet melt 1 tablespoon of butter and sauté the Cajun Trinity and minced garlic. Set aside in a bowl. In the same skillet make a roux. Melt 4 tablespoons butter on medium heat (#6). Gradually add in ¼ cup of flour stirring constantly. For an Etouffee, continue to stir until golden brown caramel coloring.

Carefully add the Cajun Trinity back to the skillet. Add Rotel tomatoes and 4 cups water. Stir well and simmer on (#4) for 10 minutes. Stir occasionally to prevent burning or scorching.

Fold in the crab meat. Season with 1 teaspoon of Tony’s Creole Seasoning. Simmer another 10 minutes stirring occasionally.
Serving Suggestions for Crab Etouffee:

Serve Crab Etouffee over rice in a deep plate. Garnish with chopped green onions or fresh chopped parsley for color and a side of garlic French bread.

Recipe: You Can Have Your Chocolate Mousse AND a Flat Belly Too!

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

From Denny: Hurricane Bill has been busy in the Atlantic Ocean bringing a deluge of rain to Louisiana this afternoon, delaying my posting. With that much lightning I turn off the computer and wait... and wait... :)

While searching for a great or unusual chocolate recipe I ran across this one from the morning show from NBC called The Today Show. There's a new cookbook out to help you keep or re-acquire, whichever the case may be, that flat belly. But what to do? Give up our beloved chocolate? I don't think so say millions of women worldwide! :)

I once had a really good tofu chocolate mousse as it tasted great and didn't have as much oil to make it as rich as the original recipes do. Now I've run across another version we all just have to try! Take a look as it's simple, fast and easy.

From: Flat Belly Diet Cookbook

Serves: 4

Time: 10 minutes (now that's a winner in my book!)

From the author: As a garnish, pretty chocolate curls turn a humble fruit cup into a restaurant-worthy confection. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings.

Ingredients:

• 12 ounces soft silken tofu, drained

• 2 teaspoons vanilla extract

• 1\8 teaspoon almond extract

• 1 cup semisweet chocolate chips, melted

• 1\2 cup fat-free Greek-style yogurt

Directions:

1. Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.

2. Fold in the yogurt just until blended. Refrigerate until ready to serve.

Tips:

Note: For chocolate semifreddo, place the mixture in a 9" loaf pan lined with foil. Cover and freeze for 3 to 4 hours or until just set. Serve immediately.

Nutrition per serving: 271 calories, 11 g protein, 40 g carbohydrates, 18 g fat, 10 g saturated fat, 0 mg cholesterol, 19 mg sodium, 4 g fiber.

*** Available from My Amazon store, Romancing The Chocolate Store in the banner up above or click on this link here, reduced price for $15.57 that qualifies for free shipping too, go here.

Have a great weekend, everyone, and thanks for visiting!


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Recipe: Simple Authentic Cajun Shrimp Creole

Assortment of famous Louisiana dishes like gumbo, jambalaya, crawfish bisque and more Image via Wikipedia

From Denny: Cajun cooking has evolved over 244 years since the first Acadian settlers arrived in Louisiana. They were originally deported by the English from Nova Scotia and it was ten years later they migrated to Louisiana. For generations the French and English have carried on a cultural clash and divide so this deportation came as no surprise even in the New World. It did bring terrible hardships to the Acadians as they strove to develop a new life in an inhospitable environment.

The lines between Cajun and Creole cuisine have blurred over the past few decades ever since Justin Wilson popularized Louisiana cuisine back in the 1970's with what was locally known as "good hunting and fishing camp food." Wilson also was a fan of hot sauces and so the idea of Cajun food as "hot and spicy" stuck in the national mind ever since. The reality is that Cajun did not originate as one with fiery pepper sauces, cayenne pepper and spices but rather, to this day with the oldest generation, was a savory and flavorful cuisine style.

The authors of this regional cookbook offer up insight into the subtle differences from region to region in Louisiana because Louisiana is a lot like France in that respect. The 22 counties considered as Cajun Country (which includes some of the state of Texas), known as parishes here, are divided into cultural regions: Acadian Coast, The Wetlands, Upper Prairie, Lower Prairie, the Bayou Region, Southwest Louisiana and the Marshes and Coast.

French Onion Soup Image via Wikipedia

This regional, simple, 100 recipe cookbook (lots of illustrations but without photos) offers recipes from each region, so you get a look at six different versions of the celebrated and widely known gumbo dish. They include side dishes, traditional French soups like Belle Rose French Onion Soup and then on to desserts too, one known as Dark Sugar Pralines.

The cookbook has lots of great Cajun resources like listings for food festival events, Cajun web sites for food and events and tourism.

What this cookbook is all about is easy comfort food made by real people for home style cooking. It's also an easy pleasurable way to learn about a different culture through food!

*****



Photo by afagen @ flickr

Lily B's Shrimp Creole

From: “Cooking in Cajun Country” new cookbook by Karl Breaux with Cheré Dastugue Coen (Gibbs Smith, $16.99, paperback)

My Amazon store has the book for $12.74 and available for free shipping too! Check it out, go here.

Serves: 4

Ingredients:

4 Tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 small green bell pepper, chopped

2 cloves garlic, minced

Salt and pepper, to taste

1/2 tsp. dried basil

2 cups chopped tomatoes or 1 can diced tomatoes, with juice

1 lb. fresh shrimp, peeled and deveined or 2 cups frozen shrimp*

(* Health Warning: try to buy Louisiana or American shrimp as Chinese and other Asian shrimp lives in heavily polluted waters, polluted with heavy metals! Check your package for country of origin before purchase.)

1/2 to 1 cup water

Cajun/Creole seasoning, to taste

2 cups cooked Louisiana rice

Directions:

1. Melt butter in a saucepan over medium to medium-high heat. Sauté the onions, celery and bell pepper until soft, about 5 minutes. Stir in the garlic and sauté 5 minutes more.

2. Add salt, pepper, basil and tomatoes and stir; add shrimp. If using frozen shrimp, add 1/2 cup water and simmer for 10 minutes. If using fresh shrimp, add shrimp and 1 cup water and simmer until shrimp turn bright pink, about 15 to 20 minutes. Do not overcook.

3. Add Cajun/Creole seasoning to taste.

4. Serve over 1/2 cup cooked rice per serving.


Have a great weekend, everyone, and thanks for visiting! Good eating!


Cajun, Creole, Louisiana, shrimp creole, Society and Culture, Soups and Stews, Justin Wilson, Acadian, Cajun cuisine, Nova Scotia, Cook, Home

Recipe: Oreo Cookie and Chocolate Ice Cream Calypso Pie

Oreo Cookies Image: Ah, childhood pleasures of licking the filling off the cookie and then dunking it in a cold glass of milk... by penguincakes via Flickr

From Denny: Severe thunderstorms in my area today and had to stop posting for the day. Apologies for getting this out so late at night...

This recipe is quite the calorie buster and a definite show-off for the holidays or entertaining! It comes from the Southern Recipe Restoration Project that the Atlanta Journal-Constitution is sponsoring. There are a lot of interesting easy recipes you can do with Oreo cookies and this cookie crust for this intriguing special pie is just one of many.

From: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004. This recipe comes from her jack-of-all-trades grandmother, Cele Marcoux, who was an editor at a newspaper, had a line of luxury ties, worked in a dental lab and was even a nurse in the Army. Now that's job experience!

Marcoux often flavored this recipe with her own homemade liqueur and used the sauce recipes supplied below too.

Hands on time: 30 minutes
Total time: 3 hours
Serves: 12

Ingredients:

1/2 cup butter (1 stick), divided

18 Oreo cookies, crushed

3 ounces unsweetened chocolate

2/3 cup granulated sugar

1/8 teaspoon salt

2/3 cup evaporated milk

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 quart coffee ice cream (or 1 quart vanilla bean ice cream plus coffee-flavored liqueur to taste; see link below to separate recipe)

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 cup coarsely chopped pecans

Directions:

Melt 1/4 cup (1/2 stick) butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch pie plate and chill.

In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts.

Set aside to cool to room temperature. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.

In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners’ sugar. Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.

Nutrition:

Per serving: 482 calories (percent of calories from fat, 63), 5 grams protein, 42 grams carbohydrates, 2 grams fiber, 35 grams fat (17 grams saturated), 72 milligrams cholesterol, 261 milligrams sodium.



Coffee-flavored Liqueur

Hands on time: 10 minutes
Total time: 1 hour
Serves: Makes 1 gallon

Ingredients:

4 cups granulated sugar

6 1/2 cups water, divided

1 cup instant coffee

1 (375 milliliter) bottle 190-proof grain alcohol, such as Everclear (some of us might prefer a better quality vodka)

2 vanilla beans

Directions:

In a saucepan, combine sugar and 3 cups water. Bring to a boil; simmer for 20 minutes. Cool. Meanwhile, mix instant coffee with 1 1/2 cups boiling water. Cool. Combine both mixtures; add alcohol and remaining 2 cups water. Pour into four 16-ounce bottles and add 1/2 vanilla bean to each.

Nutrition:

Per ounce: 48 calories (no calories from fat), trace protein, 13 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.



Copycat Chocolate Fudge Sauce

Hands on time: 15 minutes
Total time: 15 minutes
Serves: Makes 1 1/4 cups

Ingredients:

1/2 cup granulated sugar

2 tablespoons cocoa

1/3 cup milk

1/4 cup light corn syrup

1 ounce unsweetened chocolate

2 tablespoons butter

1/3 cup heavy cream

1 teaspoon vanilla extract

Directions:

In a heavy saucepan, stir together sugar and cocoa. Add milk and syrup and stir until blended. Stirring constantly, bring to a boil; continue stirring and boiling for 8 minutes. Remove from heat; add chocolate and butter and stir until melted, then add the cream. Return to the heat and boil an additional 2 minutes, stirring constantly. Remove from heat and add vanilla. Cool; store in the refrigerator in a jar with a tight-fitting lid. To serve, uncover and heat the jar in a saucepan of warm water for a few minutes (or in the microwave for 20 to 30 seconds).

Nutrition:

Per tablespoon: 73 calories (percent of calories from fat, 45), trace protein, 9 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 9 milligrams cholesterol, 21 milligrams sodium.


Thanks for visiting Romancing The Chocolate!



chocolate dessert, coffee liqueur, Copycat Chocolate Fudge Sauce, ice cream pie, oreo cookies, Atlanta Journal-Constitution, Cook, University of Georgia, baking and confections, home, easy recipes, ice cream

Recipe: Fast and Easy Sloppy Joe Biscuit Pot Pies

Key West, Florida bar called Sloppy Joe's Image by bfraz via Flickr

From Denny: School season is fast approaching and busy moms need some easy recipes with little hassle to keep from being overwhelmed and over tired. Pillsbury always comes up with easy ideas at their site.

Normally, I'm not the biggest fan of frozen mixed vegetables. The only veggies that seem to do well in the freezer in my mind are things like peas or beans like lima beans and other normally dried beans. Okra doesn't do too badly either. Potatoes? Forget it! :) Seriously though, frozen veggies should work just fine here as the chili sauce will overpower any possible "freezer taste." The mustard and brown sugar will also help the flavor tremendously.

As to frozen biscuits that's your choice. I like to control what kind of fat, preferably that without cholesterol, that goes into my food so I make my own, cut them out and then freeze individually on a tray. When rock solid frozen I then place them in freezer baggies and they can last a good year if that were actually possible in our house! :)

This recipe is simple, fast and tailored to individual portions so if you want to spice up (for adults) or down (for young children or picky eaters) it can be done quickly. To make it more Cajun I'd add extra garlic powder and Cajun seasoning like Tony Chachere's (low sodium version).

Meat already has a lot of salt in it naturally, especially chicken as the sellers plump up that chicken you buy in the supermarket with injections of salt water. Sweet, huh? The up side is that salt does kill bacteria so in that sense it can be a good thing. Just watch how much salt you add to any recipe with chicken in it.

Fast and Easy Sloppy Joe Biscuit Pot Pies

From: Pillsbury.com

Serves: 2

Ingredients:

1/2 pound lean (at least 80%) ground beef
(Denny: you could substitute ground turkey or chicken)

1/4 cup chopped onion (from a medium onion)

3/4 cup frozen mixed vegetables (add some fresh chopped celery too)

1 teaspoon packed brown sugar

1/2 teapoon dry ground mustard

3/4 cup chili sauce

2 Tablespoons Worcestershire sauce

2 Pillsbury Grands Frozen Buttermilk Biscuits (from 25-oz. bag)

2 teaspoons milk

1/2 teaspoon sesame seeds, if desired


1. Preheat oven to 400 degrees.

2. Spray an 8-inch skillet with cooking spray. Add ground beef and onion and cook over medium-high heat, stirring frequently, until
beef is thoroughly cooked. Drain.

3. Stir in frozen mixed vegetables, brown sugar, mustard, chili sauce and Worcestershire sauce. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.

4. Spoon beef mixture into 2 (1-1/2-cup) ungreased ovenproof bowls or ramekins. Top each with frozen biscuit. Brush each biscuit with milk, sprinkle with sesame seeds, if desired.

5. Bake 20 to 25 minutes or until biscuits are deep golden brown.


Photo: Key West, Florida bar called Sloppy Joe's Image by bfraz via Flickr

Recipe: Oreo Cookie and Chocolate Ice Cream Calypso Pie

Oreo Cookies Image: Ah, childhood pleasures of licking the filling off the cookie and then dunking it in a cold glass of milk... by penguincakes via Flickr

From Denny: Severe thunderstorms in my area today and had to stop posting for the day. Apologies for getting this out so late at night...

This recipe is quite the calorie buster and a definite show-off for the holidays or entertaining! It comes from the Southern Recipe Restoration Project that the Atlanta Journal-Constitution is sponsoring. There are a lot of interesting easy recipes you can do with Oreo cookies and this cookie crust for this intriguing special pie is just one of many.

From: Ashley Leckey, a Tallahassee native and University of Georgia graduate who has lived in Atlanta since 2004. This recipe comes from her jack-of-all-trades grandmother, Cele Marcoux, who was an editor at a newspaper, had a line of luxury ties, worked in a dental lab and was even a nurse in the Army. Now that's job experience!

Marcoux often flavored this recipe with her own homemade liqueur and used the sauce recipes supplied below too.

Hands on time: 30 minutes
Total time: 3 hours
Serves: 12

Ingredients:

1/2 cup butter (1 stick), divided

18 Oreo cookies, crushed

3 ounces unsweetened chocolate

2/3 cup granulated sugar

1/8 teaspoon salt

2/3 cup evaporated milk

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1 quart coffee ice cream (or 1 quart vanilla bean ice cream plus coffee-flavored liqueur to taste; see link below to separate recipe)

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 cup coarsely chopped pecans

Directions:

Melt 1/4 cup (1/2 stick) butter. Mix crushed cookies with melted butter; press into bottom and up sides of a 10-inch pie plate and chill.

In a saucepan over low heat, melt the chocolate and remaining butter. Remove from heat and stir in sugar and salt. Add the evaporated milk gradually, blending well. Cook over low heat, stirring constantly, about 4 minutes. Remove from heat; stir in vanilla and almond extracts.

Set aside to cool to room temperature. When the shell is chilled and the sauce has cooled, set out the ice cream to soften slightly, 5 to 10 minutes. Fill the pie shell with the ice cream. Put the pie in the freezer until ice cream is firm again.

In the meantime, beat the whipping cream until it just holds a peak. Beat in the confectioners’ sugar. Spread the fudge sauce over the ice cream layer, then mound the top with whipped cream and sprinkle with pecans. Store in the freezer until ready to serve. Remove and let sit a few minutes before slicing.

Nutrition:

Per serving: 482 calories (percent of calories from fat, 63), 5 grams protein, 42 grams carbohydrates, 2 grams fiber, 35 grams fat (17 grams saturated), 72 milligrams cholesterol, 261 milligrams sodium.



Coffee-flavored Liqueur

Hands on time: 10 minutes
Total time: 1 hour
Serves: Makes 1 gallon

Ingredients:

4 cups granulated sugar

6 1/2 cups water, divided

1 cup instant coffee

1 (375 milliliter) bottle 190-proof grain alcohol, such as Everclear (some of us might prefer a better quality vodka)

2 vanilla beans

Directions:

In a saucepan, combine sugar and 3 cups water. Bring to a boil; simmer for 20 minutes. Cool. Meanwhile, mix instant coffee with 1 1/2 cups boiling water. Cool. Combine both mixtures; add alcohol and remaining 2 cups water. Pour into four 16-ounce bottles and add 1/2 vanilla bean to each.

Nutrition:

Per ounce: 48 calories (no calories from fat), trace protein, 13 grams carbohydrates, no fiber, no fat, no cholesterol, 1 milligram sodium.



Copycat Chocolate Fudge Sauce

Hands on time: 15 minutes
Total time: 15 minutes
Serves: Makes 1 1/4 cups

Ingredients:

1/2 cup granulated sugar

2 tablespoons cocoa

1/3 cup milk

1/4 cup light corn syrup

1 ounce unsweetened chocolate

2 tablespoons butter

1/3 cup heavy cream

1 teaspoon vanilla extract

Directions:

In a heavy saucepan, stir together sugar and cocoa. Add milk and syrup and stir until blended. Stirring constantly, bring to a boil; continue stirring and boiling for 8 minutes. Remove from heat; add chocolate and butter and stir until melted, then add the cream. Return to the heat and boil an additional 2 minutes, stirring constantly. Remove from heat and add vanilla. Cool; store in the refrigerator in a jar with a tight-fitting lid. To serve, uncover and heat the jar in a saucepan of warm water for a few minutes (or in the microwave for 20 to 30 seconds).

Nutrition:

Per tablespoon: 73 calories (percent of calories from fat, 45), trace protein, 9 grams carbohydrates, trace fiber, 4 grams fat (2 grams saturated), 9 milligrams cholesterol, 21 milligrams sodium.


Thanks for visiting Comfort Food From Louisiana!



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